Grilled Shrimp Skewers with Creamy Sesame Slaw #30MinuteMondays

Quick and easy grilled shrimp skewers, creamy sesame slaw, and ripe avocado get together to form the perfect paleo summertime meal.

I know it’s been quiet on the blog this past week, but I’m back with another delicious and fast recipe for 30 Minute Mondays! You can grill or broil these shrimp skewers, and the vegetables don’t need cooking. That means if you grill outdoors, you can avoid heating up your kitchen and still end up with a delicious and balanced meal. That’s what summer is all about, right?

My fiancé and I have been down in Chattanooga for the past few days, checking out jobs, houses, and apartments. Even though I grew up in Boston, I’ve always felt like I’m a Southern girl at heart due to my mom’s Texas roots and all the time I’ve spent down there, so I’m really excited that we’re moving to Tennessee next month. I’m almost done with graduate school, and after we move I’ll get to start my job as a speech-language pathologist working with kids of all ages (and of course, blogging in the evenings and on weekends). I can’t wait!

We’ve also had time to do a few touristy things here in Chattanooga this weekend, like walking over the Tennessee River on the Walnut Street bridge at sunset and driving to the top of Lookout Mountain to see the views and the Civil War sites. If you’re interested in seeing some photos of my beautiful future city, you can see a few over on Instagram!

Other than that, I’ve spent most of my time hanging out with Ben’s family, snuggling and taking selfies with my future nieces and chatting with his parents and siblings. I feel really lucky to be joining such a big and welcoming family!

Anyway, back to these shrimp. A simple Asian marinade gives them plenty of flavor, and the colorful slaw is tossed with a dressing that has two types of sesame: sesame oil for its toasty aroma and tahini for its creamy richness. Sliced avocado with lime rounds out the meal; black sesame seeds on top make it extra pretty and add one more layer of sesame.

Mix the honey or marmalade, coconut aminos, rice vinegar, and fish sauce in a large bowl. Add the shrimp and toss to coat. Set aside to marinate at room temperature for up to 20 minutes while you prep the vegetables for the slaw (if you’d like, you can cover the shrimp and refrigerate them for up to 2 hours). If you’re using wooden skewers, soak them in warm water so they won’t catch fire (I needed 6 skewers for this recipe).

If you’re using dates for the slaw, drain them and add them to a food processor of blender. Add the tahini, coconut aminos, lime juice, ground ginger, and sesame oil and process until smooth. If you’re using honey instead of dates, just whisk all the ingredients together in a bowl. Put the cabbage, celery, bell pepper, and shallot in a large bowl, add the dressing, and toss thoroughly.

Preheat the broiler or preheat a grill to medium-high.

Thread the shrimp onto the skewers, letting the excess marinade drip off. Discard the marinade. If you’re broiling the shrimp, place them on a greased baking sheet. Broil or grill the shrimp for 3-4 minutes per side, or until opaque and cooked through.

Serve the shrimp hot on top of the slaw, garnished with avocado slices and sprinkled with sesame seeds if desired. I also like to use the other half of the lime (left over from the dressing) to squeeze a little lime juice on top of the avocado.

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Gaaaaah congrats on almost being finished with grad school! Speech pathology is such an interesting field. I'll keep my fingers crossed you and your fiance find everything you're looking for in Chatanooga and are able to nestle in quickly 🙂

These skrimps…so perfect! I love how quick the whole meal comes together and that sesame slaw is calling to me. Beautiful!